Oreo Crust:
- 36 Oreo cookies, finely crushed (about 3 cups)
- ½ cup unsalted butter, melted
Cream Cheese Blanket:
- 8 oz full-fat cream cheese, softened to room temp
- ¼ cup granulated sugar
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
- 1 ½ cups thawed whipped topping (divided — reserve 1 ½ cups for topping)
Pudding Duo:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (3.4 oz) box instant chocolate pudding mix
- 3 cups cold whole milk (divided — 1 ½ cups per pudding)
Festive Finish:
- Reserved 1 ½ cups whipped topping
- 3 tbsp holiday sprinkles
- ¼ cup mini red & green M&M’s or seasonal candy pieces
- Optional: Crushed candy canes or edible gold glitter for extra sparkle
Instructions:
Build the Chocolate Crust
In a medium bowl, stir crushed Oreos with melted butter until fully coated. Press firmly and evenly into a 9×13-inch dish using the back of a measuring cup. Chill in the refrigerator for 15 minutes while you prep the next layer.
Whip the Cream Cheese Layer
In a large bowl, beat cream cheese, sugar, milk, and vanilla with a hand mixer until silky smooth. Gently fold in 1 ½ cups of whipped topping until no streaks remain. Spread evenly over chilled crust. Return to fridge.
Layer the Puddings
In one bowl, whisk vanilla pudding mix with 1 ½ cups cold milk for 2 minutes until thick. In another bowl, repeat with chocolate pudding and remaining milk. Let both sit 2–3 minutes to set.
Carefully spread vanilla pudding over cream cheese layer. Then, gently spread chocolate pudding on top. Avoid mixing the layers.
Crown with Clouds & Color
Spread remaining whipped topping evenly over pudding. Sprinkle with holiday sprinkles and candies. For a gourmet touch, add crushed candy canes or a light dusting of edible glitter.
Chill, Slice, Celebrate
Refrigerate uncovered for at least 4 hours—or overnight for cleanest slices. Cover with plastic wrap after 1 hour to prevent drying. Use a warm knife for neat portion